Pisto Manchego with Toasted Bread

Pisto Manchego with Toasted Bread

[Photograph: Carrie Vasios]

  • Yield:serves 6

Ingredients

  • 3 medium eggplants, diced
  • 4 tomatoes, diced
  • 6 red bell peppers, diced
  • 2 red onions, diced
  • 1/2 cup plus 3 tablespoons extra virgin olive oil
  • Salt
  • Pepper
  • For Toasts
  • 1 baguette, cut into 3/4 inch rounds.
  • 2 tablespoons olive oil

Directions

  1. 1.

    To Make Pisto: In a large saucepan, heat 3 tablespoons olive oil over medium high heat. Add onions and eggplant and saute until onion is translucent, about 8 minutes. Add red peppers and saute for another five minutes.

  2. 2.

    Add tomatoes and lower heat to medium low. Cover and cook until vegetables are soft, about 20 minutes.

  3. 3.

    Stir in 1/2 cup olive oil and season with salt and pepper.

  4. 4.

    To Make Toasts: Preheat oven to 375°F. Lay baguette rounds across a baking sheet in a single layer and sprinkle with olive oil. Bake until golden, about 6 minutes.

  5. 5.

    Serve pisto warm or at room temperature with toasts alongside.